Mango Tinga on Taro Tostadas (Mexican Chipotle Mango Chicken on Taro Chips)

Featured in the Honolulu Star-Bulletin on May 19, 2010.

electric_kitchen_logo

Ingredients:

Mango Tinga on Taro Tostadas (Mexican Chipotle Mango Chicken on Taro Chips)

Chipotle Mango Chicken:

  • 4 pounds pasture-raised local chicken hens from Tin Roof Ranch
  • Purified/filtered water (enough to cover hen)
  • 4 local bay leaves
  • Hawaiian sea salt to taste
  • 2 organic yellow onions, chopped
  • 1/4 cup organic unrefined coconut oil
  • 4 ripe local mangoes (such as Haden, Keitt or Rapoza), chopped
  • 3 dried chipotle peppers (re-hydrated, de-veined and seeded)
  • 4 to 6 cloves garlic
  • 1 to 2 tablespoons fresh local oregano leaves from Mohala Farms
  • Fresh-squeezed local lime juice, to taste

Taro Tostadas:

  • 2 pounds organic local taro, peeled
  • 3 to 4 cups purified/filtered water
  • 1 organic yellow onion, chopped
  • 2 to 3 tablespoons organic unrefined coconut oil
  • 7 ounces organic creamed coconut
  • 3 cloves organic garlic, chopped
  • Hawaiian sea salt, to taste

Garnish:

  • 1 cup organic, local micro greens
  • 1/3 cup local, organic cilantro (Chinese parsley) from Kolea Farm, chopped
  • 1/4 cup minced organic red onion
  • 1/2 cup chopped organic local mango

Directions:

Chipotle Mango Chicken:
Place hens in a large sauce pot, add enough water to cover, add bay leaves and salt. Bring to a boil and simmer until tender. Cool, debone and shred; set aside. In a large skillet, sauté onions in coconut oil. Meanwhile, puree mango, chipotle peppers, and garlic in a blender. Add chicken and mango puree to skillet with onions. Sprinkle in oregano and stir. Simmer until liquid evaporates and sauce thickens. Remove from heat; add lime juice to taste.

Chipotle Mango Chicken Approximate Nutrient Analysis per serving (not including salt to taste):
200 calories, 7 g fat, 4.5 g saturated fat, 5 mg cholesterol, 50 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g sugar, 16 g protein

Taro Tostadas:
Put taro into a large sauce pot, add water and boil taro until tender; drain and save water. Sauté onions in coconut oil. Place onions, taro, creamed coconut, and garlic in a food processor and puree. Add salt to taste. Add just enough saved water to taro mixture to form spreadable paste. Spread on teflex sheet of dehydrator tray and dry for 12 hours, flipping over and cutting out round shapes with biscuit cutter after 6 hours. Before serving, lightly fry taro rounds in coconut oil. If you don't have access to a dehydrator, you can serve the taro as a puree with the chipotle chicken.

Taro Tostadas Approximate Nutrient Analysis per serving of chips (not including salt to taste):
300 calories, 19 g fat, 17 g saturated fat, 0 mg cholesterol, 20 mg sodium, 31 g carbohydrate, 6 g fiber, 1 g sugar, 1 g protein

Garnish:
Top taro rounds with Chipotle Mango Chicken and garnish with micro greens, cilantro, red onion, and chopped fresh mango. Makes 12 appetizer servings.

Mango Tinga on Taro Tostadas Approximate Nutrient Analysis per serving (not including salt to taste):
500 calories, 27 g fat, 22 g saturated fat, 30 mg cholesterol, 80 mg sodium, 51 g carbohydrate, 9 g fiber, 16 g sugar, 19 g protein

Review

Leave a review

Overall Rating
Selecting the check box will display a pop-up.